BAKED HERBED GEFILTE FISH
Steps:
- 1. Preheat the oven to 350°F.
- 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
- 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.
JOSH'S TUNA GEFILTE FISH LOAF
This really makes good gefilte fish for a lot less money. The instructions are long, but it is really easy to make once you get the hang of it.
Provided by Caryn Gale
Categories Tuna
Time 1h40m
Yield 8-10 slices
Number Of Ingredients 12
Steps:
- Using the steel blade in food processor, grind onion and carrot.
- Add rest and pulse till nice uniform mush.
- It is best to put this in a container and refrigerate overnight.
- I can never be bothered and just proceed to the next step.
- It is a little harder to work with, but turns out the same in the end.
- Spread a large piece of baking paper on the counter.
- Place gefilte fish mixture in a loaf/log shape on baking paper.
- Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
- Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
- I then put the loaf in the freezer for at least 1 night.
- Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
- Add broth ingredients to water and bring to a boil.
- Place the FROZEN loaf STILL in the baking paper into the boiling broth.
- Return to a boil and then let simmer about 1-1/2 hours.
- Remove carefully from the broth (I use 2 spatulas) and cool.
- Remove carrots and onion as well to container.
- Remove baking paper.
- Refrigerate at least 4 hours or overnight.
- Slice and serve with sliced carrot.
- Warning: when the loaf is boiling it does not have the best smell.
- Do not worry, it will taste great.
- Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.
Nutrition Facts : Calories 161.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 914.8, Carbohydrate 33, Fiber 1.4, Sugar 23.6, Protein 3.6
CLASSIC GEFILTE FISH
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.
Provided by Joan Nathan
Categories Egg Fish Onion Appetizer Sukkot Rosh Hashanah/Yom Kippur Carrot Fall Kosher Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Yield: about 26 patties (P)
Number Of Ingredients 11
Steps:
- 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
- 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
- 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
- 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
- 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
- 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
- 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
GEFILTE FISH
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Provided by Joan Nathan
Categories finger foods, appetizer, side dish
Time 40m
Yield About 20 patties
Number Of Ingredients 16
Steps:
- Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
- Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
- Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
- Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
- Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
- Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
- Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.
GEFILTE FISH LOAF
Another no clue where I got this from, maybe from Peter Pan's mother, maybe not. Good way to serve Gefilte Fish for Passover. Serve with horseradish
Provided by mandabears
Categories European
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl mash the gefilte fish and set aside.
- Process the remaining ingredients in a blender or food processor.
- Add to the mashed fish.
- Grease a 9x5 loaf pan, I use cooking spray.
- Pour in fish mixture.
- Bake at 350 degrees for 1 hour.
- Remove from oven and cool.
- Turn loaf onto a platter.
- Chill.
- Serve with horseradish.
Nutrition Facts : Calories 176.1, Fat 4.4, SaturatedFat 1.2, Cholesterol 115.9, Sodium 830.8, Carbohydrate 16.9, Fiber 0.8, Sugar 1.8, Protein 16.4
GEFILTE FISH
Here is a recipe I found way back in an old looseleaf cookbook. The recipe was given to me by a Jewish friend, now long since gone. I have not made them but I have tasted her's and they were wonderful. I can not vouch for the authenticity of the recipe just the source.
Provided by Bergy
Categories Vegetable
Time 2h45m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Cover the fish scraps, in a large pot with water-- about 4 inches above the scraps.
- add apprx 1/3 onions, bring to a boil & reduce heat, cook for 45 minutes, Strain out the fish scraps.
- If you have a food processor that's good- put in the raw fish filets and remaining onions, go on-off until coarsely chopped, don't overdo it.
- Add eggs lightly beaten, a bit at a time & go on after each addition.
- Add Matzo meal and 1/2 cup of water.
- Process, the mixture should be light, smooth and the consistency almost fluffy If it looks too dry add a little more water- just a bit at a time.
- Season well with salt & pepper.
- Drop the carrots into the fish stock.
- Wet your hands and shape the fish mixture into oval balls like an egg and gently lower them into the simmering stock, put them all in the pot.
- They are happy being crowded in.
- Cover the pot and simmer for 1 1/2 hours.
- Let the fish balls cool in the liquid when cooled remove fish balls & carrots to a platter.
- Reduce stock to about 2 cups.
- Strain stock over the fish balls cover and refrigerate.
- Remove Fishballs 30 minutes before serving from the fridger.
- Serve with some of the fish jelly a carrot piece and plenty of horseradish.
Nutrition Facts : Calories 292.6, Fat 11.6, SaturatedFat 2.5, Cholesterol 191.7, Sodium 140.4, Carbohydrate 11.6, Fiber 2, Sugar 4.6, Protein 33.8
MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH
My mother's gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom's classic fish that I can come up with. At least for now. I hope your family loves it as much as we do.
Provided by Sarah Chana
Categories Whitefish
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
- If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
- Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
- Cover the bowl, and refrigerate for at least one hour, or even overnight.
- At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
- Make the broth: In a large soup pot, mix the broth ingredients.
- Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
- Form the fish mixture into balls, cylinders, loaves -- whatever.
- Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
- Cool. Eat. Enjoy.
Nutrition Facts : Calories 189.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 107.8, Sodium 440.2, Carbohydrate 25.9, Fiber 1.4, Sugar 11.4, Protein 14.7
CANNED FISH LOAF
This recipe originally came from Cooks.com. It tasted very flat, so the next few times I made it I added and subtracted and came up with this. I haven't changed too much the last few times I made it. I can't seem to make anything without adding or subbing something.
Provided by Jim in Washington
Categories Oven
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 deg F.
- In a medium sized mixing bowl, combine all ingredients, and mix thoroughly.
- Press mixture into a lightly greased 9x5 loaf pan.
- Bake for 45 minutes or until done.
- Let stand 10 minutes before attempting to slice.
Nutrition Facts : Calories 171.9, Fat 8.7, SaturatedFat 3.8, Cholesterol 76.1, Sodium 184.4, Carbohydrate 6.1, Fiber 0.7, Sugar 1.2, Protein 16.8
PASSOVER TUNA GEFILTE FISH
This recipe comes from a cookbook published by a local B'nai B'rith Women chapter in 1963. I haven't yet tried this recipe, but I plan to this Passover! If you try it first, please let me know what you think.
Provided by Susiecat too
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grind the tuna fish and the small onion together, set aside.
- Beat the eggs together with the ground pepper.
- Add the matzo meal to the eggs. Mix well and let stand for 15 minutes.
- Meanwhile, put the water in a soup pan, add the salt, the cut-up onion, carrots and celery. Let this come to a boil.
- Add the tuna to the egg mixture, mix well.
- Roll into palm of hand medium sized balls and drop into pan of boiling water.
- Cover tightly and boil on low heat for 1 hour.
- Serve hot or cold.
Nutrition Facts : Calories 96.9, Fat 2.1, SaturatedFat 0.6, Cholesterol 79, Sodium 1310.3, Carbohydrate 9, Fiber 1.2, Sugar 2.4, Protein 10.3
More about "joshs tuna gefilte fish loaf recipes"
FINALLY, A FUSS-FREE WAY TO MAKE GEFILTE FISH FROM SCRATCH
From cbc.ca
- In a food processor, finely grind the carrots and onions. Transfer the vegetables to a large bowl. Place the fish in the food processor and pulse until finely chopped. Add the fish to the vegetables, then add the sugar, pepper, salt, matzo meal and eggs. Mix well, then spoon into the prepared loaf pan, pressing down firmly with the back of a spatula and smoothing out the top.
- Bake for 1 hour. Remove the loaf from the oven and run a knife around the edges to be sure it’s not sticking to the pan. Refrigerate for at least 4 hours, but it’s best to leave overnight.
- When ready to serve, remove the loaf from the pan. Slice and serve cold on a nice piece of leaf lettuce with a dollop of spicy horseradish and a sprig of parsley.
GEFILTE FISH LOAF WITH BEET-HORSERADISH CREAM
From williams-sonoma.com
CLASSIC GEFILTE FISH - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish Food, AshkenaziCategory AppetizersServings 8Total Time 6 hrs 5 mins
- Rinse frozen gefilte fish loaf under water to remove label, but do not remove parchment wrapper.
- When water boils, add fish and return to boil; immediately lower heat to simmer.Simmer, uncovered, for 2 hours 4. Drain in colander, transfer fish to sealable container and remove parchment paper by unrolling. Add carrots and onions to container. 5. Cover and refrigerate until cold, at least 4 hours. 6. Serve sliced with carrots and onions as a garnish. Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007).
BONEFISH GRILL TUNA BOWLS {COPYCAT RECIPE} - THE GIRL ON BLOOR
From thegirlonbloor.com
JACKFRUIT TUNA-LESS SALAD - VEGANOSITY
From veganosity.com
GEFILTE FISH (MADE WITH TUNA) - RECIPE - COOKS.COM
From cooks.com
TUNA JOSHS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
TRI-COLOR GEFILTE FISH - JAMIE GELLER
From jamiegeller.com
JOSH’S TUNA GEFILTE FISH LOAF – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
JOSH’S TUNA GEFILTE FISH LOAF - LUNCHLEE
From lunchlee.com
15 EASY TUNA RECIPES - HEALTHY FRESH AND CANNED TUNA RECIPE IDEAS
From goodhousekeeping.com
CRISPY FISH GOUJONS WITH CHEATS TARTARE SAUCE - ITVX
From itv.com
FISH LOAF | BABAGANOSH
From babaganosh.org
You'll also love